This Gin’s namesake was a pioneer of distilling in 18th century Britain. Thomas Dakin was just 25 years old when he opened his first distillery in Warrington, England, conveniently located close to the cities of Liverpool and Manchester, linked by their network of canals. At the time, Britain was only just recovering from the Gin Craze; a number of decades where Gin was blamed for all society’s problems. Dakin was bucking a trend by distilling the now extremely unpopular spirit once more.

Fast-forward several centuries, and you’ll find Thomas Dakin Gin, made to a recipe developed by Master Distiller Joanne Moore and produced at the Greenall’s Distillery (for now, there are plans to build a micro-distillery in Manchester, close to where Dakin created his original Gin), in small batches in a copper pot still.

Thomas Dakin Gin is made with 11 botanicals, including red cole (the traditional name for horseradish), grapefruit, orange peel, and English coriander. In the 1700s, red cole was used in cordials to revive travellers making the long journey to and from London. In this recipe, it adds a warming spice to the Gin which is offset by the fragrant citrus notes, balancing the Gin perfectly.